House Smoked Marlin Dip Recipe

Prepare marlin

If your marlin comes in large flakes or chunks, use a fork to break it into very small flakes (about the size of a grain of rice). Remove any remaining bones or skin. Pat lightly with paper towel to remove excess moisture.

Soften base

In a medium mixing bowl, beat the softened cream cheese until smooth using a spatula or hand mixer on low. Add the mayonnaise and sour cream and mix until fully combined and creamy.

Build flavor

Stir in the Dijon mustard, lemon juice, Worcestershire sauce, hot sauce (if using), and chopped capers. Mix thoroughly so the acid and condiments are evenly distributed.

Combine marlin and aromatics

Fold the flaked smoked marlin into the cream mixture. Add the chopped dill, sliced green onions, and minced red onion. Stir gently until evenly incorporated, leaving some texture from the marlin and onion.

Season and chill

Taste and adjust seasoning with sea salt and freshly ground black pepper. Transfer the dip to a serving bowl, cover tightly with plastic wrap, and refrigerate for at least 1 hour to let flavors marry (ideally 2–4 hours).

Finish

Before serving, drizzle the top with the teaspoon of extra virgin olive oil and garnish with fresh dill sprigs. Give the dip a final gentle stir to incorporate any olive oil that pooled on top.

Slice vegetables

Using a mandoline set to 1/16–1/8 inch (1.5–3 mm) or a very sharp knife, slice the peeled sweet potatoes and taro into very thin, even rounds. Keep slices submerged in cold water in separate bowls to prevent immediate discoloration and to remove excess starch. Change water once if it becomes cloudy.

Dry slices

Working in batches, lay slices on clean kitchen towels or paper towels and pat completely dry. Any surface moisture will cause oil spatter and soggy chips, so be thorough.

Heat oil

Pour oil into a heavy-bottomed pot or deep fryer to a depth of 2–3 inches. Heat to 350°F (175°C). If you don't have a thermometer, test with one slice — it should sizzle steadily and rise to the surface.

Fry chips

Fry the slices in small batches (do not overcrowd) until crisp and lightly golden around edges, about 2–3 minutes per batch for thin slices. Use a slotted spoon to transfer chips to a paper towel–lined rimmed baking sheet to drain. For mixed batches, fry taro and sweet potato separately if their cook times differ; taro can brown slightly faster.

Season

While still warm, sprinkle chips evenly with sea salt and (optionally) a light dusting of granulated sugar on sweet potato chips and a touch of black pepper on taro chips. Let cool completely; chips will crisp further as they cool.

Crisp finish (optional)

For extra crunch, once cooled, return chips to the fryer for a quick 20–30 second re-fry at 375°F (190°C), then drain and season again.

Serve

Arrange the chips on a platter around the chilled smoked marlin dip. Provide small serving spoons or spreaders and garnish the dip bowl with the reserved dill sprigs.